Level 3 Food Hygiene & Safety in Catering online certificate

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This Level 3 Food Hygiene Training Course is designed for managers and supervisors in the catering industry to help them understand their essential day-to-day responsibilities, including how to implement the basics of a HACCP food safety management system.

The course provides knowledge of food hygiene practices and legal responsibilities and gives further detail on the controls that can be implemented to ensure that the food handling process is as safe and hygienic as possible. The course uses a variety of written text, interactive exercises, video content and downloadable resources to provide learners with up-to-date knowledge of how to comply with, and uphold, food safety law in their workplace

• Matches RSPH and CIEH level 3 syllabus
• Meets UK and EU legal requirements for food handlers
• Accepted by Local Authorities
• Accredited by CPD and Assured by RoSPA Qualifications
• Endorsed by the Institute of Hospitality
• Fully online course and assessment with no time limits
• Full audio voiceover
• Approximate duration: 6-8 hours
• Same day digital certificate. Printed certificate posted the next working day

By the end of this course, you will:

• Understand why food hygiene and safety practices are essential for all food handlers in a catering environment.
• Have awareness of the relevant food safety legislation and how it can be complied with.
• Understand the different ways in which food can be contaminated and how these risks can be effectively controlled.
• Have knowledge of the way that bacteria can affect food and make it unfit for consumption, plus know how to control the risk.
• Understand the correct procedures for deliveries, storage and preservation of food and be able to state the safe temperatures for cooking, chilling and freezing food and know how to take accurate temperature readings.
• Know that the premises must meet certain design standards and that work must occur in a way to promote good food hygiene and reduce the risk of contamination.
• Understand the importance of cleaning schedules, managing waste and pest control.
• Understand the basics of implementing a HACCP food safety management system and recognise the tools that can be used to do so.
• Know what the law requires in regards to personal hygiene when working in a catering premises.
• Understand the role of the supervisor in ensuring all staff are appropriately supervised, instructed and/or trained in food hygiene.

1 Introduction and Supervising Food Safety Key terms, why is food safety important?, which foods cause illness?, who is most at risk?, roles of responsibility.

2 Food Safety Legislation Food hygiene and the law, food safety management systems, enforcing the law, working with authorised officers, notices, fines and prosecution, due diligence, supervisor responsibilities, investigating outbreaks of food-borne illness.

3 Physical Contamination Physical contamination, the 6 Ps, controlling physical contamination, detecting contaminants.

4 Chemical Contamination and Non-Bacterial Food Poisoning Chemical contamination, acrylamide, scombrotoxic food poisoning, poisonous ingredients, metals, mycotoxins, food safe packaging, chemical food poisoning, controlling chemical contamination.

5 Allergenic Contamination What is a food allergy?, anaphylactic shock, the 14 named food allergens, allergen labelling laws, Natasha’s law, allergenic cross-contamination, controlling allergenic contamination, allergen policy, allergens and food deliveries, allergens in food distribution and storage.

6 Microbial Contamination Why is microbial contamination a risk?, food spoilage, bacterial growth, bacterial spores, toxins, cross-contamination, controlling microbial contamination, cooking instructions.

7 Food Poisoning and Food-Borne Diseases What is food poisoning?, Salmonella, Clostridium perfringens, Staphylococcus aureus, Bacillus cereus, Escherichia coli (E.coli), Clostridium botulinum, food borne diseases, Campylobacter enteritis, Escherichia coli 0157, Listeria monocytogenes, Typhoid and Paratyphoid, Dysentery (Shigella), viral contamination.

8 Food Deliveries, Storage and Preservation Food deliveries, reputable suppliers, traceability, stock control, use by dates, best before dates, food storage, food service and display, types of food preservation, methods of preservation.

9 Temperature Control Safe temperatures, fridge temperature, freezer temperature, seasonal weather, cooking temperature, reheating food, cooling food, cold and hot holding, cook-chill, cook-freeze, measuring equipment, how to take food temperatures, taking food temperatures correctly, air temperature.

10 Premises and Equipment Design The principles of design, suitable workplace materials, lighting and ventilation, utilities, work equipment, fixtures and fittings, food storage areas.

11 Waste Management and Cleaning Storing waste, waste removal, waste review, benefits of cleaning, supervising cleaning, types of cleaning, six stages of cleaning, cleaning chemicals, cleaning work equipment and surfaces, cleaning schedules.

12 Pest Control Pest control and the law, common pests, stored product pests, animal pests, controlling pests, environmental, chemical and physical controls, pest control documentation.

13 Implementing a Food Safety Management System What is HACCP?, prerequisite procedures, the 12-step process, TACCP & VACCP, the 12-steps and 7 principles of HACCP, recording and labelling.

14 Personal Hygiene Why is personal hygiene important?, upholding and monitoring standards, standards of personal hygiene, handwashing, skin infections and wounds, sickness, returning to work, protective clothing, hair, jewellery and perfume, smoking and eating at work.

15 Training Staff Why training is important, levels of training, staff induction training, on-going training, staff training records and the role of management

Over 2 million cases of foodborne illness occur in the UK every year. The risk of illnesses from food increases when workers involved in the preparation, handling and serving of food do not have the information or training necessary to enable them to work safely and hygienically.

Food businesses have a legal responsibility to protect consumers from food that is damaging to health, from receiving food that is not of the nature, substance or quality which consumers expect and from food that is labelled, advertised and presented in a way that is false or misleading. Failure to comply with your duties and responsibilities as a food business may result in action being taken against you by the Food Standards Agency (FSA) or other enforcement agencies. By completing our Level 3 Food Hygiene in Catering training course, food business owners, managers and supervisory staff will learn how to comply with food safety legislation and develop advanced knowledge of food hygiene principles and best practice procedures. The course will explain senior responsibilities, how to implement a food safety management system and how to maintain high standards to ensure safe and hygienic food handling.

Employees in non-senior roles involved in the preparation, handling and serving of food can be at risk of causing foodborne illnesses if the risks are not managed effectively. Food businesses must provide employees with information, instruction and training suitable to the work that they are carrying out. This will ensure that they understand the food safety legislation and practices in place, helping to protect the health and safety of themselves and others. Food Safety & Hygiene Level 2 for Catering training would be more appropriate for non-senior staff who have no supervisory duties.

This Level 3 Food Hygiene course is suitable for managers and supervisors in all types of catering establishments, including restaurants, hotels, cafes, bars, fast-food outlets, takeaways, mobile food trucks, kitchens, hospitals, schools and colleges.

The Level 3 Food Hygiene course is also recommended for catering businesses who are aiming to achieve a level 5 in the Food Hygiene Rating Scheme.

Regulation (EC) No 852/2004 on the hygiene of foodstuffs states that food handlers must be trained in food hygiene matters ‘commensurate with their work activities.’ This course ensures that you comply with this regulation by providing learners with detailed knowledge of food safety principles. It gives instruction on how to promote best practice in the workplace and explains the basics of implementing an effective food safety management system based on the principles of HACCP.

If you are a food handler below the level of manager or supervisor then our Level 2 Food Hygiene and Safety training course is more suited to your needs.

This certified online training is ideal for people working in positions such as, but not limited to:

• Head Chef / Head Cook
• Kitchen Manager
• Catering Manager
• Restaurant Manager
• Sous Chef / Deputy Chef
• Nursery Manager
• Cafe Owner

CPD Approved RoSPA Approved IoH Approved

All of our courses are accredited by the CPD Certification Service as conforming to universally accepted Continuing Professional Development (CPD) guidelines.

This course is also assured by the Royal Society for the Prevention of Accidents through their RoSPA Qualifications Assurance System, as providing up-to-date, quality and content-approved training.

Additionally, this course is endorsed by the Institute of Hospitality as providing independently-evaluated, quality content that teaches good practice standards.

On successful completion of the course you will be sent a quality assured certificate through the post the next working day. This can be used to provide evidence for compliance and audit.

This certificate does not have an expiry date. However, based on industry best practice guidelines, the recommended renewal period for this training is 3 years. We will print this recommended renewal date on your certificate.

Upon receipt of your registration and verification of your details, we aim to get your account set up within 48 hours. You can contact us at [email protected] for further information

For further information email us at L[email protected]

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If you have any questions, please contact the Unite Wales Learning team: [email protected]

A Note About Data Collection

This training is funded by the Welsh Government funded Wales Union Learning Fund (WULF) project.

Please note that, for you to receive support from the WULF project, we are required to collect specific information from you during the registration process. This information is collected for project monitoring and evaluation purposes only.

Get in touch with [email protected] prior to making your booking should you have any queries or questions about providing the information requested.

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